Dine with Pierre & OGS
A farm-to-table dinner to benefit OGS
With very special guest, Host, Pierre Geaux, aka Bill Whipple Saturday, March 12, 2016 at the Spring Conference.
Join Organic Growers School on Saturday night at 5:30pm, directly following the last class, for an exclusive reception and organic, farm-to-table dinner in an elegant setting on the UNC Asheville campus. Celebrate local food and farmers as we extend the joy and connection of the day.
All proceeds benefit the important work of Organic Growers School, and tickets can be purchased on a sliding scale.
Expect four delicious courses of expertly curated local foods: colorful samplers showcasing the best in local charcuterie, cheeses, and pickles, unique presentation and mouth watering main dishes for all palettes, plus delectable dessert. The menu promises to showcase spring’s freshness, and WNC’s bounty.
Reception Includes: Local vegetable pickles, assorted local cheeses, and cured meat selections. Plus local beer, wine and cider
Salad: Curly cress, arugula, and red mizuna salad. shaved fennel. tart cherries. pork cracklins. lemon vinaigrette
Entree: Grass fed beef short rib and oxtail with pan jus. root vegetable hash. bamboo shoots au gratin.
Vegan entree: Chorizo-style seitan with mushroom. root vegetable hash. bamboo shoots au gratin.
Dessert: Pistachio-crusted poached apple. goat cheese. honey. violet.